Skip to content

What’s new this week?

August 1, 2010

One of our CSA members asked me to identify some of the more unusual items in the CSA boxes this week…. with some suggestions about what to do with them.

The red leafy stuff that was loose in the box is amaranth. Like the grain… but this is the leafy part instead. These red leaves are full of nutrients and is thought to be one of the only leafy greens with a complete protein. Here’s what the web says about it: “Amaranth greens, also called Chinese spinach, hinn choy or yin tsoi  are a common leaf vegetable throughout the tropics and in many warm temperate regions. It is very popular in India. They are a very good source of vitamins including vitamin A, vitamin K, vitamin B6, vitamin C, riboflavin, and folate, and dietary minerals including calcium, iron, magnesium, phosphorus, potassium, zinc, copper, and manganese.”

Good stuff. Use the amaranth like you would kale, or spinach. Our favorite way to eat them is sauteed in a little garlic and oil and topped with a poached farm egg.

The lettuces you got were a mix of radiccio, romaine, red romaine, Yugoslavian red and whatever else is left lettuce-wise in the garden. Our resident gophers have been happy about all the lettuces now that the grasses in the fields are drying up. Even our cat, Easy, can’t keep up. The red-veined leaves in the bag are ‘red-veined sorrel’, a tangy, sour herb that gives great flavor to salads, soups, stir fry’s, etc… albeit in small doses.

Potatoes this week are heirloom Caribe (purple) and French Fingerling (pink). I only wish I had planted more of these. Next year there will be more.

More Russian Red Kale, some green beans (some are purple, and as beautiful as they are, they turn grey when you cook them. The rest are fin de bagnols, blue lakes and some gold sultans), mixed in a bag with basil, summer savory (put this in everything!), parsley, sage and rosemary. Also, baby carrots, red scallions, easter egg radishes, some of you got the first of the zucchinis (golden, crookneck and black),  beets (detroit red and golden), the first Purple Russian tomatoes, and the first pintung long eggplants.

There was another batch of freezer jam, to be eaten sometime this year (if kept frozen) or within the next 3 months (in the fridge). The flavor of the week is a mix of loganberry/raspberry. Micah and I picked these for you on Friday!

And of course, Jon’s favorite of the season, the little round cucumbers are called ‘lemon cucumbers’ and they are just fun and delicious. We love chopping these up really small and putting them in plain yogurt with lemon, minced garlic and salt and pepper… and putting the whole mess on sandwiches and salads.

 And FLOWERS! Don’t forget your flowers! Many kudos to you Portlanders who showed up on your bicycles and somehow managed to get these home.

3 Comments leave one →
  1. Cat permalink
    August 2, 2010 9:16 pm

    Ok…who’s got a recipe to share? I need some inspiration for my potatoes!

  2. nadinelew permalink*
    August 3, 2010 12:22 am

    who wouldn’t want to make this?


  3. nadinelew permalink*
    August 3, 2010 12:27 am

    this one is right up your alley, Cat:

    Cheese stuffed potatoes

    4 medium potatoes
    cheese of your choice
    butter, if desired

    With an apple corer take the core out of the potatoes, making a hole in only one end. Stuff with cheese and butter if desired and plug with part of the core. Bake at 450 degrees for 45-55 minutes as needed.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: